Vegan TVP Chili Recipe (Hearty & Flavorful) (2024)

When it comes to hearty and flavorful vegan recipes, this TVP chili is an absolute winner. Made with protein-packed textured vegetable protein (TVP) and plenty of aromatic spices and seasonings, this chili will satisfy your taste buds and keep you feeling full.

While there may seem like a lot of ingredients, this recipe is as simple as dumping it all in a pot and letting it cook. All the flavorful ingredients come together to create a chili that’s as tasty as it is nutritious.

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TVP Chili Ingredients

To make the most flavorful vegan TVP chili recipe possible, you’ll need a variety of veggies, seasonings and spices. While this list may seem intimidating, it comes together quite easily in one pot, with minimal prep work or chopping required.

Before you start cooking, gather the following ingredients:

• Avocado oil: This oil is for sautéing your vegetables, ensuring a smooth cooking process while contributing healthy fats to the dish.
• Onion: Diced onion forms an aromatic foundation for your chili. As it cooks, it releases sweet and savory notes, enhancing its depth of flavor.
• Poblano peppers: These vibrant peppers provide a gentle heat. Their distinct taste will add complexity and a hint of smokiness to your chili. You can use bell peppers if you prefer but I highly recommend using poblano peppers for the best result.
• Garlic: Minced garlic infuses the dish with a bold, pungent aroma and rich, savory taste.
• Tomato paste: Tomato paste adds concentrated tomato flavor and a touch of natural sweetness, creating a robust and hearty chili base.
• Spices: While you can certainly add or remove spices to meet your taste preferences, I like to use chili powder (American-style which is a blend of spices), ground cumin, dry oregano (can use Mexican oregano if you can find it) and smoked paprika (or sweet/regular paprika). These add a ton of flavor and earthiness, truly creating the best chili you’ve ever tasted!
• Beer: Some beer deglazes the pot (helps to scrape up the tomato, spices, etc.) and enhances the overall taste experience. Enjoy this recipe even more by choosing your favorite beer; I like to use a red/amber beer to best complement other flavors. You can use non-alcoholic beer or, for a completely alcohol free option, use vegetable broth with a teaspoon of vinegar mixed in.
• TVP: Textured vegetable protein is the star protein source in this chili. These dry soy flakes absorb the flavorful liquids we’re using, creating a meaty texture and a satisfying bite.
• Vegetable broth: Vegetable broth brings all the flavors together and is essential to hydrate the TVP.
• Red kidney beans: These beans are the classic choice for chili and provide a nice textural element along with a nutritious boost of protein and fiber. Any type of bean can work so use what you like/ have on hand.
• Canned tomato: Diced tomatoes bring a delightful tanginess and juicy consistency, contributing to the chili’s flavorful saucy base.
• Vegan beef bouillon: A bouillon cube intensifies umami flavors in the chili, mimicking the richness of traditional beef-based versions. Use a vegetable bouillon if you can’t find vegan beef-flavored ones (which you can buy online).
• Soy sauce: Soy sauce adds even more savory umami depth to the chili, enhancing its overall flavor complexity.
• Agave syrup: Agave syrup imparts a touch of sweetness that balances out the heat and acidity of the dish, rounding out its flavor profile. Any type of sugar, sugar-substitute or sweetener could work but I find agave offers the best flavor compliment for chili.
• Cocoa powder: Cocoa powder might be unexpected, but it contributes a subtle-yet-irresistible flavor that creates depth and richness in the chili. Don’t worry, I can assure you that your chili will not taste chocolatey!
• Bay leaves: Bay leaves infuse the chili with a delicate herbal layer of flavor.
• Chipotle peppers in adobo sauce: These smoky, spicy peppers bring bold and intense flavors to the chili, creating a harmonious contrast with the other ingredients.
• Salt and black pepper: These seasonings will fine-tune the overall taste, balancing and enhancing other flavors.
• Corn meal: Corn meal is my secret to thickening chili. It’s optional but recommended.
• Lime juice: Lime juice brightens the dish with a zesty and tangy kick, adding a refreshing element.

How to Make TVP Chili

If you’re ready to make this unbelievably delicious vegetarian chili with TVP, just use the instructions below and you’ll soon enjoy this tested-to-perfection masterpiece. It comes together quite easily, most of the time required is just letting it simmer on your stove!

Step 1: Prepare Ingredients

Start by chopping the onion and poblano peppers, then mince some garlic and chipotle peppers.

This recipe comes together quite quickly so have all other ingredients ready before you start to cook (open cans, drain and rinse beans, etc.).

Step 2: Pre-Cook Vegetables and Spices

In a large stock pot or Dutch oven, warm some avocado oil over medium-low heat. Add your diced onion and cook for about 8 minutes, until it's softened and begins to brown.

Then increase the heat to medium and add your poblano pepper and minced garlic. Cook this veggie mixture for an additional 2-3 minutes, then add tomato paste and cook for another 2-3 minutes, stirring continuously.

Next, introduce the spices – chili powder, ground cumin, oregano, and smoked paprika – and mix them around for 30 seconds to a minute.

Now add the beer and scrape up any flavorful bits stuck to the bottom of the pot. Allow this mixture to simmer for 1-2 minutes.

Step 3: Add the Other “Main” Ingredients and Simmer

Bring your chili together by adding the TVP, vegetable broth, red kidney beans, canned tomato, vegan beef bouillon cube, soy sauce, agave syrup, cocoa powder, bay leaves, chopped chipotle peppers, and black pepper to taste.

Give everything a thorough stir to ensure the flavors meld beautifully.

Bring the mixture to a gentle simmer over medium-low heat and continue to simmer, stirring every 10 minutes or so, for at least 30 minutes. The lid can remain off your pot during this simmering process, helping the chili to thicken slightly.

Step 4: Add Finishing Ingredients and Serve

Once the chili has simmered to perfection, remove it from heat and discard the bay leaves. For added thickness, pour in some corn meal and stir it in until mixed throughout. To provide a delightful tang, stir in lime juice.

Now it's time to fine-tune the flavors to your preference. Taste the chili and adjust seasonings as needed! You can adjust the salt and pepper levels, enhance the acidity with more lime juice, or balance the sweetness with additional agave syrup.

Serve the TVP chili hot with a variety of your favorite chili toppings; I like vegan sour cream, sliced avocado and fresh cilantro if I have them around! You may also want to scoop the chili and with tortilla chips as opposed to eating it with a spoon; this offers a great crunch and salty flavor.

How to Serve a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

Overall, this chili recipe is fairly balanced all on its own! It’s high in protein because it features both TVP and beans, which are both great sources of plant-based protein.

Beans are also a good source of carbohydrates and combined with so many fresh veggies in this chili, this meal will certainly provide you with a boost of energy. If you’re looking to add some extra carbs to the meal, consider serving it with some bread (I love making cornbread) or scooping up the chili with tortilla chips.

There are some healthy fats provided by the avocado oil that you’ll cook the vegetables in, but not enough that this is a “high-fat” meal by any means. Extra healthy fats can be added, to help keep you feeling full and satisfied, by serving with avocado and/or vegan sour cream.

It’s easy to see that you’ll also get lots of vegetables in this chili. Vegan chili should be loaded with vegetables, and this recipe certainly packs in a variety of fresh, delicious veggies.

TVP Chili Recipe Variations

While this TVP chili recipe is already delicious as-is, feel free to get creative and make it your own! A few easy variations you can explore include:

• Mushroom Magic: Introduce a medley of sautéed mushrooms to the chili for an earthy and umami-rich twist. Simply cook some chopped mushrooms along with the onions in the beginning.
• Root Veggie Revamp: Add diced sweet potatoes, carrots, or butternut squash to the mix for extra sweetness and heartiness. You can add this at the same time as the peppers and garlic, or later, when the chili is simmering.
• Quinoa Power: Incorporate cooked quinoa directly into the chili for added nutrition and a unique texture.
• Cilantro Sensation: Garnish your chili with fresh cilantro and a squeeze of lime for a burst of freshness.

How to Store Leftover TVP Chili

Leftover chili can still offer great meals long after your first serving. It’s an excellent lunch or dinner option for days after you make it, so create a big batch and enjoy it multiple times!

To store leftovers, let your chili cool to room temperature in the pot you cook it in. If I know I’ll eat it within a day or two of cooking, I’ll often refrigerate the chili in its cooking pot to save on dishes.

However, if I know it’ll take me longer to eat (or if I want easy grab-and-go portions) then I’ll transfer it to an airtight container. If transferred to an airtight container, leftovers should last for 5 days without issue.

You can freeze this chili as well, in any freezer-safe container for up to a few months. Allow frozen chili to thaw in the fridge overnight before reheating in a pot on the stove until warmed through (or in the microwave).

📖 Recipe

Vegan TVP Chili

Warm up with this ultra-flavorful vegan TVP chili! It's the perfect plant-based comfort food for cold days or anytime you want to devour a savory meal. Packed with protein and veggies, it creates a well-rounded lunch or dinner that keeps you feeling full and satisfied.

5 from 4 votes. Leave a review!

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 6 Servings

Calories 357 kcal

Cuisine Vegan

Equipment

• Large pot with lid

• Cutting board

  See Also

  Vegan Schnitzel Recipe | Elephantastic Vegan

• Knife

• Measuring cups

• Measuring spoons

Ingredients

• 3 tablespoons avocado oil (45 milliliters)
• 1 ½ cups onion , diced (about 1 medium onion/ 160 grams)
• 2 large poblano peppers , diced (about 2 ½ cups/ 290 grams)*
• 6 cloves garlic , minced (22 grams)
• 5 ounces tomato paste (150 milliliters)
• 3 tablespoons chili powder (American-style chili powder)**
• 1 tablespoon ground cumin
• 2 teaspoons dry oregano
• 2 teaspoons smoked paprika ***
• ¾ cup beer of choice (185 milliliters)****
• 1 ½ cups TVP (120 grams)
• 2 cups vegetable broth (500 milliliters)*****
• 3 cups red kidney beans (2 15 ounce cans or 400 grams)******
• 4 cups diced tomato (28 ounce can; 800 milliliters)
• 1 cube vegan beef bouillon
• 2 tablespoons soy sauce *******
• 1 tablespoon agave syrup (15 milliliters)********
• 2 tablespoons cocoa powder (20 grams)
• 2 bay leaves
• 2-3 chipotle peppers in adobo sauce (about ⅓ cup chopped)
• salt (to taste)
• black pepper (to taste)
• 2 tablespoons corn meal (20 grams)
• 2 tablespoons lime juice (30 milliliters)

Instructions

Step 1: Prepare Ingredients

• Chop the onion and poblano peppers.

  1 ½ cups onion, 2 large poblano peppers

• Mince your garlic and chipotle peppers.

  6 cloves garlic, 2-3 chipotle peppers in adobo sauce

• Gather all other ingredients (open cans, drain and rinse beans).

Step 2: Pre-Cook Vegetables and Spices

• Warm some cooking oil in large stock pot or Dutch oven, on medium-low heat.

  3 tablespoons avocado oil

• Add the chopped onion and cook 8 minutes, until softened and starting to brown.

  1 ½ cups onion

• Turn the heat up to medium then add the poblano pepper and garlic. Cook 2-3 minutes then add tomato paste; cook 2-3 minutes, stirring continuously.

  2 large poblano peppers, 6 cloves garlic, 5 ounces tomato paste

• Add your spices (chili powder, ground cumin, oregano, paprika) and toss/ mix around for 30 seconds to 1 minute.

  3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dry oregano, 2 teaspoons smoked paprika

• Deglaze the pot by adding the beer, scraping up any browning from bottom of pot.

  ¾ cup beer of choice

• Cook in the beer for 1-2 minutes.

Step 3: Add the Other “Main” Ingredients and Simmer

• Add TVP, vegetable broth, kidney beans, canned tomato, bouillon cube, soy sauce, agave syrup, cocoa powder, bay leaves, chipotle peppers, and black pepper to taste.

  1 ½ cups TVP, 2 cups vegetable broth, 3 cups red kidney beans, 4 cups diced tomato, 1 cube vegan beef bouillon, 2 tablespoons soy sauce, 1 tablespoon agave syrup, 2 tablespoons cocoa powder, 2 bay leaves, salt, black pepper

• Stir until everything is well mixed.

• Bring to a simmer over medium-low heat and simmer, stirring every 10 minutes or so, for at least 30 minutes, up to 2 hours. I simmer with the lid off.

Step 4: Add Finishing Ingredients and Serve

• Once done simmering, remove chili from heat and remove bay leaves.

• Add the corn meal and stir through to thicken.

  2 tablespoons corn meal

• Add lime juice and stir through.

  2 tablespoons lime juice

• Taste and adjust seasonings as needed (salt and pepper; lime juice for more acidity or more syrup for sweetness).

• Serve hot with your favorite chili toppings.

Notes

*Can substitute for bell peppers of any color.

**American-style chili powder is a blend of spices, with a somewhat mild flavor (not just dried, ground chili peppers).

***Other types of paprika can work as well (sweet or hot).

****Can use any type of beer including non-alcoholic options. Red wine can also work. Substitute for water if strictly alcohol-free. Use gluten-free option if needed.

*****I recommend a low sodium/ salt free option since we’re adding a bouillon cube. Water can also work.

******Any type of canned bean can work – black beans, navy beans or pinto beans are good choices.

*******Substitute tamari for gluten free option.

********Any type of syrup, sugar, sugar substitute should work.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 357 kcalCarbohydrates: 52 gProtein: 22 gFat: 10 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gSodium: 1278 mgPotassium: 1581 mgFiber: 16 gSugar: 18 gVitamin A: 186 IUVitamin C: 70 mgCalcium: 210 mgIron: 7 mg

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About Nicole Stevens

Nicole is a long-time vegan with a Masters of Science in Food and Nutrition.

She helps people thrive on a vegan diet with balanced recipes.